Best Cranberry Fig Quinoa Tart Recipes

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SUNNY'S CRANBERRY, APPLE AND FIG STREUSEL TART



Sunny's Cranberry, Apple and Fig Streusel Tart image

Provided by Sunny Anderson

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 pre-made pie crusts (the kind that roll up, not pre-formed)
1 cup granulated sugar
1/4 cup light brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 pound fresh or frozen and thawed cranberries, picked through to remove stems and field debris
4 Granny Smith apples, cored, peeled, and chopped
15 fresh Black Mission or Brown Turkey figs, stemmed and sliced
2 cups all-purpose flour
1 3/4 cups packed light brown sugar
1/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) ice cold unsalted butter, cut into teeny weeny cubes
Kosher salt
1 cup almonds, roughly chopped
Sunny's Bourbon Whipped Cream, for serving, recipe follows
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar

Steps:

  • Par-bake the crust: Preheat the oven to 400 degrees F. Use both pie crusts to cover the bottom and sides of a 13-by-9-inch casserole dish. Patchwork works, just cover the holes. Dock by pricking holes in the crust with a fork all over the bottom. Bake until lightly golden, 15 to 20 minutes.
  • For the fruit filling: In a large bowl, stir together the granulated sugar, brown sugar, flour, almond extract, pumpkin pie spice, lemon zest and lemon juice. Divide the mixture among the smaller bowls: 3/4 cup in the first, 1/2 cup in the second and 1/4 cup in the third. (Think of the 3 bears: poppa, momma and baby bear bowls.)
  • Put the cranberries in the poppa bear bowl; in the momma bear bowl, add the apples; and in the baby bear bowl, add the figs. (Do you need a translation? Add cranberries to the bowl with the most flour mixture, apples to the bowl with 1/2 cup of the flour mixture, and the figs to the bowl with the least amount of the flour mixture.) Stir each bowl independently, unless you¿re an octopus.
  • For the streusel topping: In a food processor add the flour, brown sugar, granulated sugar, butter, and a pinch of salt. Blend until crumbly, taste and add more salt if needed. Pour into a small bowl with the almonds and stir.
  • Preheat the oven to 400 degrees F. Pour the fruit filling into the prepared crust, dividing it into thirds with the apples in the middle and the figs and cranberries on either side. Top evenly with the streusel mixture. Cover the pie edges with aluminum foil so they don¿t overcook. Bake until the top is golden brown and the fruit is beginning to bubble around the edges, 40 to 50 minutes. Serve warm with the bourbon whipped cream.
  • Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.

NANTUCKET CRANBERRY TART



Nantucket Cranberry Tart image

While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar, divided
1/2 cup sliced almonds
2 large eggs, room temperature
3/4 cup butter, melted
1 teaspoon almond extract
1 cup all-purpose flour
1 tablespoon confectioners' sugar

Steps:

  • In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY-FIG QUINOA TART



Cranberry-Fig Quinoa Tart image

In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 15

1/2 cup quinoa flour
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
4 ounces cold unsalted butter, cut into 1/2-inch pieces
4 ounces cold cream cheese, cut into 1/2-inch pieces
1/2 cup ice water
5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
2 cups frozen cranberries (8 oz.)
1 3/4 cups full-bodied red wine, such as Zinfandel
3/4 cup light-brown sugar
2 teaspoons red-wine vinegar
1 large egg, lightly beaten
Granulated sugar, for sprinkling

Steps:

  • Make the dough: Sift dry ingredients and transfer to a food processor. Add butter and cream cheese and pulse until pieces range from pea to hazelnut size. Add ice water to mixture. Pulse until dough just starts to come together. If it's too dry, add water 1 Tbsp. at a time. Pile dough onto a sheet of plastic wrap, wrap tightly into a disk, and chill for 1 hour or overnight.
  • Make the filling: Combine figs, 1 1/2 cups cranberries, wine, and brown sugar in a large saute pan over medium heat. Bring to a boil and reduce to a simmer until cranberries begin to pop, figs soften, and liquid thickens slightly, about 25 to 30 minutes. Transfer to a bowl and stir in remaining cranberries and red wine vinegar. Let cool completely. (You should have 1 1/2 cups filling.)
  • Roll dough on a lightly floured surface to 1/4 inch thick. Trim to a 10 1/2-inch circle. Transfer to a parchment-lined rimmed baking sheet. Brush a 1-inch border with egg wash. Pile filling toward center of dough and fold dough over about 2 inches. Pinch to seal. Brush with egg wash and sprinkle with granulated sugar. Chill until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Bake tart until golden and bubbling, about 35 to 40 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 652 g, Cholesterol 97 g, Fiber 7 g, Protein 8 g, Sodium 213 g

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